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2 bowls of sheer khurma on a silver tray

Instant Pot Sheer Khurma

A creamy and delicious Hyderabadi dessert made with thin vermicelli and dates. This Instant pot Seviyan kheer is easy to make and absolutely delicious.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Dessert
Cuisine: hyderabadi
Servings: 10 servings


  • 2 tablespoons Ghee
  • ¼ cups Chopped Nuts*
  • 8~10 Dates, pitted and chopped into big pieces
  • 1 cup Thin Vermicelli, broken into medium size pieces
  • ¼ cup Water
  • 3 cups Whole Milk
  • ½~1 cup Cream (Light or heavy) or Half-n-half
  • ¼~⅓ cup Sugar*
  • ½ teaspoon Ground cardamom
  • Pinch of Saffron


Instant Pot Method:

  • Turn the Instant Pot on 'Sauté' mode. Once hot, melt ghee and add all the chopped nuts and raisins. Cook stirring for 1 minute or until the nuts are golden brown. Add the chopped dates and cook for a minute. Remove half of the toasted nuts and dates into a small bowl and reserve to use as topping. Stir in the vermicelli and mix well to coat them with ghee. Cook for 1 minute.
  • Add water and mix well. Make sure to scrape the bottom of the pot to remove any stuck on bits. Stir in milk, sugar, ground cardamom and saffron. Give a nice stir. Lock the lid and set the steam valve to sealing. Cancel the Sauté mode. Select Porridge and adjust the time to 6 minutes. Instant pot will take about 8 minutes to come to pressure.
  • Once the timer beeps, let the Instant pot release pressure naturally for 15 minutes, quick release the remainder. Open the lid. At this point there might be some separation of milk fat, don't worry. Add ½ cup cream or half-n-half and stir until the the contents are well mixed. By this time, the mixture should be non-curdled and creamy. Add more cream to get to this consistency.
  • Serve warm or chilled topped with the reserved nut mixture.

Stove Top Method:

  • In a medium size saucepan on medium heat, bring milk to a boil, stirring frequently. Make sure that the bottom does not scorch or burn. Once the milk comes to a boil, lower the heat and simmer for 10~15 minutes or until the milk thickens.
  • While the milk is boiling, heat 1 tablespoon ghee in a medium size sauté pan; add the nuts and fry until golden. Remove and set aside. In the same pan, roast the dates and set aside. Heat the remaining 1 tablespoon ghee in the same pan; add the vermicelli and roast on medium-low flame until golden. Remove into a bowl and set aside.
  • Once the milk is slightly thick, add the roasted vermicelli and cook until it is tender, about 3~4 minutes. Add sugar, ground cardamom, saffron; mix well and cook until the sugar dissolves and the mixture starts to thicken a little bit.
  • Turn off the heat and add the fried nuts and dates. Enjoy hot, cold or at room temperature.



  • I like to use thin vermicelli for this recipe. But feel free to use regular size seviyan as well. If you can't find either of these, use Mexican thin noodles called Fideo noodles.
  • If using roasted seviyan or vermicelli, just roast for couple of minutes so that they start smelling fragrant.
  • Whole milk or full fat milk is recommended for the best creamy texture. Canned evaporated milk can also be used.
  • Substitute sugar with grated jaggery for a healthier alternative.
  • Sheer khorma can be made with sweetened condensed milk too.
  • Adjust the quantity of sugar based on personal preference. Taste and adjust accordingly.


Calories: 296kcal | Carbohydrates: 47g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 79mg | Potassium: 312mg | Fiber: 2g | Sugar: 25g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg
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